How to Cook: Bacon and Mushroom Tagliatelle

If you’ve been following my social media platforms at the minute you will know I can’t shut up talking about this absolutely delightful dish. Bacon and Mushroom Tagliatelle was a staple in our house until Schwartz discontinued the packet mix and mum had no herbs to whip it up herself. The dish had almost gone extinct from memory until at Easter I decided to take it upon myself to do an exact recreation. And by exact, I mean perfect!

Armed with a tin of tomatoes, tomato puree, and a variety of herbs, I set to work. The end result was mind-blowing, it was like that scene in Ratatouille where the food critic had full-on food nostalgia!

Now I know what you’re thinking, “come on Anna, it’s hardly a notable achievement is it?” Well, here is where you are oh so very wrong. Yes, herbs may be down there on your list of experimental condiments but I tell you this one slip of the hand with some Rosemary or Thyme and the dish has gone rogue without any hope of returning.

Equally if you’re new to the practice of herbs, spices, and all things home-cooking then this dish is a great starting point to build your kitchen confidence! So shake away my dear followers – SHAKE AWAY!

Bacon_and_Mushroom_Tagliatelle.

Continue reading “How to Cook: Bacon and Mushroom Tagliatelle”

How to Cook: our take on Mousakka

Okay, so we can’t really call this Mousakka but considering it was inspired by my favourite Greek dish, we have no other option to call this a very easy, student “Mousakka”. Ignoring this little inconsistency though, it is full of vegetable goodness so is a great little recipe for using up any spare vegetables. Also it’s perfect for vegetarians and vegans (just use some dairy substitutes)!Mousakka Continue reading “How to Cook: our take on Mousakka”